Two Phyllo Pastry Meals

This first phyllo pastry meal was inspired by a recipe from the Vegan Visitor blog and a meal we had at a friend’s during the holidays. I’ll share the recipe as I made it.

Mushroom and Walnut Rolls

1 package phyllo pastry

Little cup of olive oil or melted butter

1 Bulb roasted garlic

1 Onion, diced

4 cups Mushrooms, diced

1/4 – 1/2 cup Walnuts, chopped

8 cups Spinach or Kale

1/2 tsp Rosemary

Salt and pepper

Put phyllo pastry from freezer to fridge earlier in the day.

Preheat oven to 350’F.

Roast bulb of garlic by cutting off top of bulb drizzling with olive oil and wrap in foil, About 30 min.

Add 1 tbsp olive oil to heated saute pan. Sauté onion until translucent. Add mushrooms and walnuts and sauté until soft and browned. Remove from pan to cool in a bowl.

Add a bit more olive oil to pan and wilt spinach. I did this in many parts, adding the wilted spinach to the bowl to make room for fresh spinach in the pan.

Add roasted garlic to the bowl with mushroom mixture and wilted spinach and toss.

Lay out a layer of phyllo pastry on baking sheet. Brush with oil or melted butter from little cup. Add another layer of pastry to this until you have three or four layers. At one end, spoon mushroom mixture in a long line. Roll up and place on baking sheet. Brush with a little more oil. Repeat until you are out of mushroom mixture.

Bake about 20-25 min or until browned on top. Cut into serving sizes.

The gravy for this next recipe came from the Hollyhock cookbook. I must buy this cookbook. The recipes look so yummy.

Roasted Vegetables in Phyllo with Miso Gravy

Phyllo pastry

Little cup of olive oil or melted butter (butter preferred with this one)

Lay out a layer of phyllo pastry on baking sheet. Brush with oil or melted butter from little cup. Add another layer of pastry to this until you have three or four layers. At one end, spoon roasted vegetables in a long line. Roll up and place on baking sheet. Brush with a little more oil. Repeat until you are out of roasted vegetables.

Miso Gravy

1/2 cup Miso paste

1/2 cup Vegetable oil (I used non gmo canola)

3 tbsp Cornstarch

2 tbsp Ginger

2 tsp Garlic

1 tsp Chilli paste

2 cup Water

Add all ingredients except water to food processor. After pureed, slowly add water.